Description
This caprese frittata is a fast and delicious way to showcase summer’s bounty. It’s just as welcome for dinner as for breakfast.
Ingredients
Scale
- 1 tbsp olive oil (extra virgin)
- 2 tbsp heavy cream
- sea salt and ground black pepper (to taste)
- 4 slices fresh mozzarella
- 2 small, sweet tomatoes (sliced)
- 2 tbsp basil leaves
- 1 cup arugula
- balsamic reduction or other dressing
- 3 large eggs
Instructions
- Preheat the broiler.
- Heat a small broiler-safe skillet (cast iron works perfectly) over medium heat. Grease the bottom and sides of the pan with olive oil.
- In a medium bowl, beat the eggs with the cream and a bit of salt and pepper. When the pan is hot, pour in the eggs and let them cook until set around the edges.
- Arrange the mozzarella and tomato slices on top of the egg mixture. Transfer the pan to the broiler and cook for 3-5 minutes, checking frequently, or until the eggs are just set.
- Meanwhile, toss the arugula with a little olive oil, balsamic reduction, salt, and pepper in a small bowl.
- Top the frittata with the fresh basil. Mound the dressed arugula in the center and drizzle with additional balsamic reduction. Enjoy hot.
Notes
*You can purchase balsamic reduction or glaze or make it yourself by boiling balsamic vinegar until it’s nice and syrupy. The boiling vinegar has a potent scent, so don’t stick your nose right over the pot!
You can easily double this recipe and make it in a 10-12 inch skillet. Cook time will be slightly longer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Breakfast, Brunch, Main Course
- Cuisine: American-Italian, Italian